Ahhh, the comfort of a hot Grilled Cheese. This takes me back to
my younger years when Mom would make this for us kids, for a quick lunch or dinner.
That crispy outside crust with that oozy gooey melted cheese. What kid or even adult could resist it.
I remember camping one year and for lunch my Mom added
a slice of tomato inside my sandwich. My first thought was oh no, it’s ruined.
I have to admit, it became a favorite and I was certainly a fan.
For this recipe, I wanted to kick it up a notch. Besides, it’s what I do.
My friend gave me some big, ripe red and yellow tomatoes.
My decision...I am making a Caprese grilled cheese.
How pretty they would look too if the center of the slice of tomato,
was visible on the top. A heart shape cut out was necessary.
Give this easy, light and delicious recipe a try. You will love
how the sandwich pops with the nuttiness of the bread, basil pesto and balsamic glaze.
Knife and fork, let’s eat!
Caprese Grilled Cheese
Ingredients:
4 slices Three Bakers Max Omega Bread
2 TBS butter
4 TBS basil pesto, found in most grocery stores
2 slices fresh mozzarella cheese or other
2 slices tomato, 3 to 4 inches round
4 TBS balsamic glaze, found in vinegar isle
Directions:
1. With cookie cutter; stamp out a heart or circle shape in center of two slices of bread.
2. Butter one side of each slice
3. Add two slices (non cut) bread in preheated (low/medium heat) non stick skillet, buttered side down.
4. Spread pesto, add cheese and tomato. Add the cut out slice of bread on top, buttered side . Carefully flip when golden brown.
Note: This recipe can also be toasted or pressed in panini press
Note: Size the cookie cutter against the slice of bread to get correct size